Classifications

• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
  • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
  • A24B15/18—Treatment of tobacco products or tobacco substitutes
  • A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
  • A24B15/281—Treatment of tobacco products or tobacco substitutes by chemical substances the action of the chemical substances being delayed
  • A24B15/282—Treatment of tobacco products or tobacco substitutes by chemical substances the action of the chemical substances being delayed by indirect addition of the chemical substances, e.g. in the wrapper, in the case
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
  • A23L27/72—Encapsulation
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
  • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
  • A24B15/18—Treatment of tobacco products or tobacco substitutes
  • A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
  • A24B15/281—Treatment of tobacco products or tobacco substitutes by chemical substances the action of the chemical substances being delayed
  • A24B15/283—Treatment of tobacco products or tobacco substitutes by chemical substances the action of the chemical substances being delayed by encapsulation of the chemical substances

Definitions

• the present invention relates to the stabilisation of flavourants.
• flavourants are too volatile or odorous to be used directly on, for example, foodstuff products.
• One way of overcoming this problem is to encapsulate the flavour molecules to restrain the volatile nature thereof.
• a method of encapsulating flavourants at the molecular level involves the use of ⁇ -cyclodextrin as the encapsulating agent. See, for example, European Patent Application No. 0 503 795-A2.
• the method of encapsulating flavourants using ⁇ -cyclodextrin may proceed under a variety of process conditions, the following being an example of such a method.
• a solution of ⁇ -cyclodextrin is heated to around 80°C, whereupon the ⁇ -cyclodextrin molecules break open.
• the flavourant is then added to the warm solution and the resultant mixture is left to cool. As the mixture cools opened ⁇ -cyclodextrin rings re-form around the flavour molecules.
• at lease one flavour molecule is stabilised within the ⁇ -cyclodextrin ring.
• a problem with the ⁇ -cyclodextrin method of encapsulation is that due to the size of the internal cavity of the ⁇ -cyclodextrin ring only a limited number of flavour molecules can be stabilised (encapsulated) per ⁇ -cyclodextrin ring. In most cases only one flavour molecule can be stabilised per ⁇ -cyclodextrin ring. Therefore, the loading level of flavourant in unit amount of ⁇ -cyclodextrin is limited.
• the ⁇ -cyclodextrin may selectively encapsulate a certain type(s) of the flavour molecules in preference to others, and so unbalance a mixed flavour composition.
• WO 94/02030 discloses an edible gel composition for use in a flexible container, such that when the container is squeezed the composition is extruded through a discharge opening therein.
• the composition includes a gel medium comprising water, carageenan, locust bean gum and a potentiator for the carageenan, in which gel medium is uniformly dispersed and suspended a flavouring system including fruit pieces or fruit juice, a sweetening agent, a food grade acid and xanthan gum.
• a gel medium comprising water, carageenan, locust bean gum and a potentiator for the carageenan, in which gel medium is uniformly dispersed and suspended a flavouring system including fruit pieces or fruit juice, a sweetening agent, a food grade acid and xanthan gum.
• flavour molecules may be stabilised by forming a wall of material around the flavour molecules.
• a mixture of reactants including a carageenate compound produce a capsule wall around the flavour molecules.
• EP 0 464 324 discloses a flavouring granule of relatively large diameter suitable for insertion into the filter tip of a cigarette, which granule is physically crushed at the time of smoking.
• the method disclosed in EP 0 464 324 is concerned with the preparation of flavouring granules of large size.
• the method includes a step for ensuring that the granules are perfectly spherical.
• the present invention seeks to overcome the problems of the prior art and to provide an alternative thereto.
• the present invention provides a method of producing a smoking article incorporating a flavourant, wherein an ionic solution and a mixture, said mixture comprising a flavourant and carageenan, are intercontacted thus to effect a sol to gel transformation of the carageenan and thereby provide a stable flavour substance, said stable flavour substance thereafter being incorporated with smoking material and/or an outer wrapper of said smoking article such that said flavourant is released from said stable flavour substance under the influence of heat from the burning coal of said smoking article.
• the present invention further provides a smoking article incorporating a stable flavour substance, which stable flavour substance comprises a flavourant trapped in carageenan obtainable in accordance with the above method and said stable flavour substance being incorporated in smoking materials and/or an outer wrapper of said smoking article.
• the present invention yet further provides a foodstuff product incorporating a stable flavour substance, said stable flavour substance comprising a flavourant trapped in carageenan obtainable by intercontacting an ionic solution and a mixture, said mixture comprising a flavourant and carageenan, thus to effect a sol to gel transformation of said carageenan and thereby provide said stable flavour substance, and said stable flavour substance being such that said flavourant is released from said stable flavour substance upon cooking of said foodstuff product.
• carageenan also known as carrageenan, carrageenin and carragheenin
• carageenan gum extract of carageenan seaweed Preferably the carageenan is substantially in the K-carageenan form. Carageenan derivatives may also be suitable.
• the carageenan prior to the sol to gel transformation, preferably takes the form of a slurry.
• the carageenan slurry is an aqueous solution, and much by preference, comprises de-ionised water.
• the concentration of the carageenan in the slurry should be no more than 1% by weight.
• the carageenan may be mixed with the flavourant before the carageenan is made into a sol, or the carageenan may be mixed with de-ionised water to form a sol before it is mixed with the flavourant.
• the flavourant may dissolve in the liquid of the sol or the flavourant may become suspended in the sol as an emulsion.
• the order of mixing of the carageenan and the flavourant relative to the addition of liquid and whether or not the flavourant will dissolve in the liquid of the sol may depend upon the nature of the flavourant.
• the ionic solution is preferably an aqueous ionic solution, which aqueous ionic solution provides much by preference a source of potassium ions.
• Aqueous potassium chloride is a suitable aqueous ionic solution.
• the aqueous ionic solution is a saturated solution.
• flavour compounds or mixtures thereof, except possibly protein flavours, are suitable for use in accordance with the method of the present invention.
• protein flavours the highly charged nature of the protein flavourant molecules disrupts the gel formation of the carageenan.
• essential oils, natural extracts and blended flavour formulations are particularly suitable flavourants.
• Particularly suitable for use in the tobacco industry are, for example, menthol, vanillin, benzaldehyde, cinamaldehyde, furaneol, herb oils, spice oils and citrus oils.
• the stabilised flavourant of the present invention may take the form of a carageenan matrix throughout which the flavourant is dispersed.
• the stabilised flavourant may take the form of a volume of flavourant encapsulated in a casing of carageenan.
• the form of the stabilised flavourant will be determined by the method of production thereof.
• the carageenan/flavourant mixture may be added to the ionic solution dropwise. This method of addition may result in the formation of discrete particles of stabilised flavourant, each particle providing a carageenan matrix in which the flavourant is dispersed.
• the carageenan/ flavourant mixture can be injected into the ionic solution in a manner such that elongate particles in the form of strands of stabilised flavourant are produced.
• the mixture of carageenan and flavourant may be sprayed by means of an atomiser into the ionic solution.
• the particles of stabilised flavourant thus produced may be separated from the ionic solution by sedimentation or floatation. This method of addition may result in the formation of a free flowing powder.
• the carageenan sol may be co-extruded with the flavourant into the ionic solution.
• a suitable method of co-extrusion is disclosed as "Centrifugal Extrusion Encapsulation” in the book entitled “Encapsulation and Controlled Release of Food Ingredients” by Risch and Reineccius, published by the American Chemical Society.
• the stabilised flavourant may be produced as spherical particles of encapsulated flavourant.
• a further alternative involves the addition of the ionic solution to the mixture of carageenan and flavourant.
• a monolithic body of carageenan gel forms with the flavourant dispersed throughout said body.
• the monolithic body may then be sliced and dried and then shredded in order to form shreds of stabilised flavourant.
• the stabilised flavourant produced may be dried in air.
• the particles of stabilised flavourant will be reduced in size upon drying owing to loss of water from the particles.
• stabilised flavourant as formed in accordance with the inventive method lies in the fact that stabilised flavourant particles in the form of, for example, shreds, strands or spherical particles are stable at elevated temperatures, for example, up to 180°C. Furthermore, flavourant which is dispersed in the carageenan will generally not be released by subjecting the particles to elevated pressures or moisture.
• the thermal stability of the stabilised flavourant ensures that the flavourant will not be released under normal processing conditions.
• particles of stabilised flavourant can withstand the processing conditions of smoking material or smoking article production without the flavourant being released.
• the thermal stability of the stabilised flavourant ensures that the flavourant will not be released under normal processing conditions.
• particles of stabilised flavourant can withstand the processing conditions of smoking material or smoking article production without the flavourant being released.
• the carageenan structure will break up to release the flavourant.
• a further advantage of the present invention is that a high level of flavourant may be stabilised per unit amount of carageenan.
• flavourant comprises a mixture of different types of flavourants
• carageenan can stabilise the flavourant as a mixture of flavourants, rather than selectively stabilising certain types of flavourant from a mixture of different types of flavourants.
• An example of a foodstuff product incorporating a stable flavour substance is burgers incorporating encapsulated onion oil.
• Particles of stable flavourant may be added during the production of reconstituted tobacco (US 3,540,456 discloses a suitable method of producing reconstituted tobacco).
• a 1% wt/wt sol of ⁇ -carageenan was produced by adding the ⁇ -carageenan to de-ionised water at about 20°C. Dill seed oil as a flavourant, was added to the aqueous ⁇ -carageenan sol with stirring. The sol was added to a saturated solution of potassium chloride using a pasteur pipette. A sol to gel reaction took place on contact of the carageenan/flavourant mixture with the saturated solution of potassium chloride. Discrete particles were formed comprising a carageenan gel matrix in which the flavourant was dispersed.
• the particles were skimmed off the surface of the potassium chloride solution and washed with 90% ethanol in water. The washed particles were then dried in air at room temperature, during which drying process the particles shrunk to about 25% of the original volume and became rigid.

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• Health & Medical Sciences (AREA)
• Chemical & Material Sciences (AREA)
• General Health & Medical Sciences (AREA)
• Toxicology (AREA)
• Chemical Kinetics & Catalysis (AREA)
• General Chemical & Material Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Seasonings (AREA)
• Manufacture Of Tobacco Products (AREA)
• Medicinal Preparation (AREA)
• Confectionery (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Fats And Perfumes (AREA)
• Fodder In General (AREA)
• Medicines Containing Material From Animals Or Micro-Organisms (AREA)
• Saccharide Compounds (AREA)
• Micro-Organisms Or Cultivation Processes Thereof (AREA)
• Colloid Chemistry (AREA)
• Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
• Cosmetics (AREA)

Applications Claiming Priority (3)

Publications (2)

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Family Applications (1)

Country Status (13)

Cited By (1)

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• 1995
  • 1995-07-07 GB GBGB9513951.5A patent/GB9513951D0/en active Pending
• 1996
  • 1996-07-05 EP EP96922158A patent/EP0840555B1/en not_active Expired - Lifetime
  • 1996-07-05 AU AU63139/96A patent/AU6313996A/en not_active Abandoned
  • 1996-07-05 AT AT96922158T patent/ATE207309T1/de active
  • 1996-07-05 WO PCT/GB1996/001609 patent/WO1997002759A1/en active IP Right Grant
  • 1996-07-05 PT PT96922158T patent/PT840555E/pt unknown
  • 1996-07-05 CN CN96196550A patent/CN1104849C/zh not_active Expired - Fee Related
  • 1996-07-05 DK DK96922158T patent/DK0840555T3/da active
  • 1996-07-05 DE DE69616332T patent/DE69616332T2/de not_active Expired - Lifetime
  • 1996-07-05 BR BR9609628A patent/BR9609628A/pt not_active IP Right Cessation
  • 1996-07-05 ES ES96922158T patent/ES2162084T3/es not_active Expired - Lifetime
  • 1996-07-05 EA EA199800117A patent/EA000299B1/ru not_active IP Right Cessation
  • 1996-07-05 JP JP50558797A patent/JP3790828B2/ja not_active Expired - Fee Related

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